Halibut Soup

Halibut is a very large member of the Flatfish family. Halibut is lowfat, firm, white and has an excellent flavor. Halibut makes nice soups of any kind. This soup gets a little uniquness from the addition of the prunes and raisins

Ingredients

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2 pounds Halibut

2 pints Water

1 tablespoon White wine vinegar
*

2 Bay leaves
*

1/2 tablespoon Coarse sea salt
*

1/2 teaspoon Fine sea salt
*

1 tablespoon Unsalted butter

1 tablespoon All-purpose flour

12 Prunes, stoned

4 tablespoons Raisins

2 tablespoons Fresh lemon juice

1/2 tablespoon Sugar

Instructions

Clean halibut and cut it into ½ inch slices.

In a sauce pot; bring water to a boil, add vinegar, bay leaves, and coarse salt.

Add halibut slices, bring back to boil and skim well.

Simmer for 6 to 8 minutes until fish is just cooked through.

Remove from the heat and skim again.

Strain most of the stock into another pan but leave some of it in the pan to keep fish hot.

Add prunes and raisins to the stock and bring to a boil.

Mix together butter and flour and stir the mixture into the stock to thicken it slightly.

Simmer for 5 minutes.

Add lemon juice, sugar, and fine salt along with remaining stock.

Serve the soup with fish.

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